3 Course Lunch Menu £29.50 / 3 Course Lunch Menu, Glass Or Wine, Coffee And Petit Fours £38 / Lunchtime 6 Course Tasting Menu £80. Whole Table Only.

• Terrine Of Duck Confit And White Miso, Guinea Flow Rillette, Pickled Cherries, Salad Of Summer Leavesn/a
• Poached Pheasant Egg, Dandelion Salad, Crispy Berkshire Pork Belly, Honey And Mustard Dressingn/a
• Ravioli Of Smoked Eel And Ratte Potato, Spring Onion And Leamon Verbena$5.00

• Cornish Silver Mullet, 'Sauce Diable', Summer Vegetables And French Tarragonn/a
• Slow Cooked Of Somerset Veal, Caramelised Baby Gem Lettucen/a
• Braised Shoulder Of Welsh Mutton Wrapped In Cuttlefish, Burnt Tomatoe Puree, Feta Cheese$10.00

• Yoghurt And Vanilla Cheesecake, Elderflower Sorbet, Pachino Melonn/a
• Espresso Sorbet, Whisky Creme Anglaise, Warm Chocolate Madelenien/a
• Selection Of British And French Cheese From Neal's Yard And Bernard Antony$8.00

3 Course Lunch Menu £39.50 / 3 Course Lunch Menu, Glass Of Wine, Coffee And Petit Fours £48 / Lunchtime 6 Course Tasting Menu £85. Whole Table Only. Lunchtime 8 Course Tasting Menu £95. Whole Table Only.

• Terrine Of Duck Confit And White Miso, Guinea Fowl Rillete, Pickled Cherries Salad Of Summer Leavesn/a
• Poached Pheasant Egg, Dandelion Salad, Crispy Berkshire Pork Belly, Honey And Mustard Dressingn/a
• Ravioli Of Smoked Eel And Ratte Potato, Spring Onion And Lemon Verbenan/a

• Cornish Silver Mullet, 'Sauce Diable', Summer Vegetables And French Tarragonn/a
• Slow Cooked Clod Somerset Veal, Caramelised Baby Gem Lettucen/a
• Braised Shoulder Of Welsh Mutton Wrapped In Cuttlefish, Burnt Tomato Puree, Feta Cheesen/a

• Yoghurt And Vanilla Cheesecake, Elderflower Sorbet, Pachino Melonn/a
• Espresso Sorbet, Whisky Creme Anglaise, Warm Chocolate Madeleinen/a
• Selection Of British And French Cheese From Neal's Yard And Barnard Antony$8.00

Two Courses For £60 / Three Courses For £75

• Ravioli Of White Onion And Lime, Glazed Broad Beans, Broad Bean And Mint Pureen/a
• Norwegian King Crab, Warm Elderflower And Kipper Consomme, Pickled Sweetcorn, Kent Wild Sea Leavesn/a
• Jersey Royals Cooked In Irish Moss, Confit Of Sea Kale In Salted Butter, Squid, Fresh Goats Cheesen/a
• Cured Acorn Fed Pork Cheek, 'Pachino' Melon, Lemon Verbena Oil, Berkshire Crayfishn/a
• Elwy Valley Lamb Sweetbread Roasted In Salted Butter, Then Lightly Oak-Smoked, Lettuce Veloute, Tamarillon/a
• Cornish Mackerel, Marsala Strawberry And Celery Salad, Sweet And Sour Vinaigretten/a

• Grilled Veal Sweetbreads Stubbedn/a
• Roast Woolley Park Farm Guinea Fowl, White Asparagus Cooked In Hay Butter, Burnt Leek Pureen/a
• Scottish Lobster Roasted In Beurre Noisette, Loquats And Plantation Pork 'San Choi Bau' Beurre Noisette Hollandaisen/a
• Glenarm Organic Salmon Slow Cooked In Olive Oil, New Season Peas, Baby Gem, Wasabi And Pink Grapefruitn/a
• Cornish Black Bream Stuffedn/a
• Slow-Grilled Pyrenees Spring Lamb, Fricassee Of Soya Beans, Yuzu Puree, Lemon Thyme Saucen/a

• Hibiscus 'Tarte Au Chocolate' Indonesian Basil Ice Creamn/a
• Salad Of Wild Strawberries, Parmesan Sorbet, 110 Year Old Balsamic Vinegarn/a
• Gratin Of Tulameen Raspberry And Matcha Green Tea, Vanilla Sabayon, Clotted Cream Ice Creamn/a
• Fine Cream Tart Of New Season Asparagus, Welsh Buttermilk Sorbetn/a
• Millefeuille Of Sweet Olive Oil And Alphonso Mango, Vanilla And Mango Ripple Ice Creamn/a
• Selection Of British And French Cheeses, From Neal's Yard And Bernard Antonyn/a

£80 Whole Table Only. 7 Course Tasting Menu £95 Whole Table Only. Chosen By Chef Claude Bosi

• Warm Royale Of Parmesan And Walnuts, Asparagus Velouten/a
• Poached Cornish Ling, Lemon Grass And Ginger, Broccoli And Button Mushroom, Bergamot Lemon Geln/a
• Elwy Valley Lamb Belly, Rose Petal Masala Medjool Date, Bulgu And Cauliflower Taboulehn/a

• Iced Coconut Parfait, Lychee And Rose Water Sorbetn/a

• Creamy Polenta, Pink Grapefruit, Moroccan Mint, Soy Beansn/a
• Ravioli O White Onion And Lime, Glazed Broad Beans, Broad Bean And Mint Pureen/a
• Lightly Smoked New Season Asparagus, Tamarillo And Truffle, Soft-Boiled Eggn/a
• Grilled New Season Leeks, Burnt Leek Puree, Goat Cheese, Mona Lisa Potato Gnocchin/a

Four Courses For £75 / Six Courses For £85 / Eight Courses For £95. One Friday & Saturday Evenings, Claude Devises Bespoke Tasting Menus From The Freshest, Most Seasonal Produce Available From The Market That Day. Wines Are Available With Each Menu, Upon